Summer Fish Salad
Updated Oct. 12, 2023
- Total Time
- 35 minutes
- Prep Time
- 20 minutes
- Cook Time
- 18 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds meaty white fleshed fish such as halibut
- 1lemon
- 1small onion, halved
- 1bay leaf
- Salt and freshly ground black pepper
- ½cup chopped ripe tomato
- ⅓cup chopped sweet red pepper
- ⅓cup chopped green bell pepper
- ¼cup minced scallions
- 2tablespoons chopped fresh coriander
- 3tablespoons white wine vinegar
- ¼teaspoon ground cumin
- 3tablespoons extra-virgin olive oil
Nutritional analysis per serving (6 servings)
182 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 22 grams protein; 436 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Select a pan large enough to hold the fish in a single layer. Place the lemon, halved and lightly juiced, in the pan along with the onion, bay leaf and some salt and pepper. Cover with water, bring to a simmer and cook for 10 minutes. Add the fish, bring the cooking liquid back to a simmer then reduce heat and cook the fish very gently, so the water barely shivers, until it is just cooked through, five to eight minutes, depending on the thickness of the fish. Drain the fish and allow it to cool.
- Step 2
Combine the tomato, peppers, scallions and coriander in a salad bowl. When the fish has cooled remove any skin or bones and dice it coarsely. Mix gently with the vegetables.
- Step 3
Beat the vinegar and cumin together, then beat in the olive oil. Season the dressing to taste with salt and pepper and fold into the salad ingredients. Re-season if necessary, then serve.
Private Notes
Comments
I made this with tilapia. I've got to say..I didn't expect to like it as much as I did! Same for hubs & kiddo. 2 days of leftovers were just as good.
I wasn’t a big fan of fish leftovers until this recipe. I had a couple pounds of striped bass left over after grilling. The salad was flavorful and fresh and lasted a few days with no fishy taste. Love it!
great base recipe to which other fresh veg can be added. for instance left over cooked corn on the cob, cucumber and avocado in our case. very nice!
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